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Coffee-Rubbed Pork Tenderloin + Pineapple Rum Chutney Recipe by Chef Shaun ๐Ÿ‡น๐Ÿ‡น Foodie Nation

Yield โ€“ 6 to 8 Servings.

Coffee-rubbed pork tenderloin served with pineapple rum chutney is a delightful combination of flavors, blending the richness of the coffee rub with the sweetness and tanginess of the pineapple rum chutney.


Pork Tenderloin โ€“ 1 ยฝ lbs.

Brown sugar โ€“ 1 tbsp.

Ground Coffee โ€“ 1 tbsp.

Salt โ€“ 2 tsp.

Black Pepper โ€“ ยฝ tsp.

Smoked Paprika โ€“ ยฝ tsp.

Thyme to Lime โ€“ 1 tsp.

Cocoa Powder โ€“ 1 tbsp.

Pineapple Rum Chutney

Olive Oil - 1 tbsp.

Red Onion โ€“ ยผ cup (diced)

White Wine โ€“ ยผ cup.

Honey โ€“ ยผ cup.

Ripe Pineapple - 2 cups (1/4โ€ cubes)

Ginger - 1 tbsp (finely chopped)

Pimento Flakes - 1 tsp.

Mustard Powder โ€“ ยฝ tsp.

Cayenne Pepper - 1 tsp.

Garam Masala โ€“ ยผ tsp.

Spiced Rum โ€“ ยผ cup.

Fresh Parsley โ€“ ยผ cup (chopped)


1. Combine all your ingredients for tenderloin rub before massaging onto it.

2. Cover and let marinate for a few hours or overnight for best results.

3. For your chutney, heat small saucepan over medium heat.

4. Add oil.

5. Once hot, add onion, white wine & honey and cook until translucent (about 2 minutes).

6. Add all your remaining ingredients, except parsley.

7. Bring to a boil before reducing to a simmer and allowing to cook until the liquid has reduced by half.

8. Remove from heat and add parsley.

9. Taste and add salt as needed.

10. Set aside.

11. Preheat your oven to 350 F.

12. Heat your frying pan over high heat.

13. Once hot, add 1 tbsp of olive oil.

14. Place your tenderloin in pan and sear all sides until a crust forms (about 3 minutes per side).

15. Immediately transfer pan to oven and let bake for 10 to 15 minutes.

16. Place frying pan on a wire rack and let your tenderloin rest before slicing (about 15 minutes).

17. Slice and serve with chutney.


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